Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. To say I couldn’t live without it is an understatement. It gives me the tools I need to cope.

Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day…but I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:

1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn’t as cold as it could (or should) be. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.

Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It’s an okay solution, one I subscribed to for quite awhile…until I picked up an issue of Imbibe Magazine three summers ago. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips.

There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I would take the time to explain them to you if I knew what they were. But since I don’t, I’m just going to show you instead.

Use a spoon to gently press/force the last of the liquid through. And note: I’ve tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces.

And there we have it. The dregs (left)…and the gold (right.)

You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it’s difficult to wait, I refrigerate this gorgeous concoction before consuming it. It’s meant to be cold!

Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.

Now, when you’re ready to make yourself an iced coffee, you can do two things. Start by filling a glass with ice.

Reach into the fridge and dispense enough of the coffee liquid to fill the glass half full (or maybe a little more).

Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around.

Stir it all up…

Stick in a straw…

And go fer it. Look at that miracle. The ice is all there. The flavor’s all there.

I’m all there.

VARIATION: VIETNAMESE ICED COFFEE

And now for something entirely different. Same…but different.

This is a variation on classic Vietnamese Iced Coffee (also recommended by Imbibe), which actually does begin with a hot brew…but I’m using the cold stuff.

Fill the glass with ice and coffee concentrate as we did before, then crack open a can of sweetened condensed milk.

A glorious substance. One you should get to know better if you don’t already.

Drizzle in at least 2 tablespoons for a big glass (I wound up adding three.)

Come…to…MAMA.

On top of this, add a small splash of milk or half-and-half.

(I recommend the latter, of course.)

Glorious.

Stir, take a small sip, and add a little more sweetened condensed milk if needed.

I’ve tried all combinations of milk, half-and-half, sugar, artificial sweeteners, flavored syrups, and sweetened condensed milk, and I will tell you that there is no more winning combo than the half-and-half/sweetened condensed milk mixture. It is out-of-this-world creamy and wonderful, and is worth at least a spot in your weekend rotation if you’re not willing to go there daily.

Either way, try this cold-brewed method of iced coffee sometime soon. The flavor, convenience (and cost savings) can not be underestimated.

Melissa On Monday, June 13 at 1:11 pm

*Like!* Our cafe downtown has served the frozen coffee cubes for years. I’m always a little disappointed when I buy an iced latte somewhere else and they give me regular ones! It really keeps the drink tasting strong, which is how I like it.

Pamela On Monday, June 13 at 1:57 pm

Throwing away coffee is anathema! I happily dedicate a spot in my freezer for coffee cubes!

That is a freakin’ brilliant idea!
I’m going to freeze a tray coffee cubes today!!!

I’m thinking about posting a Kaluhua recipe on my site…Who’s in???
Let’s mix it with this iced coffee, OMG!

Michelle O. On Tuesday, June 14 at 10:52 am

Mmmm…. coffee cubes, great idea!

Yaya Cheryl On Tuesday, June 14 at 2:47 pm

If you like frappuccinos, freeze some milk (I had some milk about to expire so I put a cup in a sandwich bag, froze flat on a cookie sheet, then put in a gallon freezer bag) thaw at 30% power for 30 seconds then put double strength coffee (add frozen cubes if you want it more frozen) in blender with milk. I like mocha so I add chocolate syrup and a couple pkgs of stevia. I know this is going to save me a lot of money since I now make frapps at home.

lisbeth On Tuesday, June 21 at 8:38 pm

I know this is all about iced coffee, but my daughter came up with the idea of lemonaide ice cubes in our sweet tea during the summer-a yummy alternative if you’re not a coffe drinker!

Karen B. On Wednesday, June 22 at 9:37 am

Sara: Thats the first thing I thought of! i read that in a magazine a couple years ago, but they used the coffee ice cubes for homemade blended coffee. It makes an amazing difference! Throw all these ingrediants above in the blender with coffee ice cubes, chocolate and/or caramel syrup, whip up some cream and voila! At home frappuchinos

Teri C On Thursday, July 7 at 11:33 pm

The level of genius you have achieved in my eyes is on par with Einstein.

Steevogrande On Wednesday, July 13 at 3:15 pm

I was thinking the same thing.
I can’t claim any original thought, though. A local coffee house near me does that and I thought THEY were geniuses. Take care…

She_Wolf On Sunday, July 17 at 9:22 pm

If you have never heard of white coffee (sometimes called green coffee) then you probably have never been to Washington, Idaho or possibly northern Oregon and checked out one of their millions of coffee stands. Its WONDERFUL. It doesn’t have the bitter taste of black coffee but has twice the caff. Its made in shots for espresso. (can be done with a french press at home) I have made iced coffee by the pitcher using the sweet and condensed milk before and it is similar to a McDonalds iced coffee. Yum. In an effort to create a frape using white coffee I decided to make the ice cubes after making an every increasing batch when I was trying to get it to taste just right. My favorite syrups are salted caramel and Irish Cream. They are so smooth and way good. Anyway long ramble short, check out thomas hammer coffee online and look for white zombie coffee. Its worth the investment! Oh and Torani syrups have the best flavor in my opinion. That’s just my 2 cents though.

Angela On Tuesday, August 30 at 11:09 pm

Thanks to Sara for the coffee ice cube idea. I tried it and it TOTALLY makes a big difference. I already freeze leftover coffee to use in my chocolate cake recipe so this is just another way to not waste a precious drop! Thanks.

CarolAnn On Friday, September 2 at 10:58 pm

I made a half batch of this brew last night and OH YUM! I don’t drink hot coffee, just foufy coffees with 1/2 & 1/2 and chocolate. I mixed this per Ree’s naughty naughty bad girl directions and 1 packet of raw stevia instead of sugar. I quit buying these drinks because they’re too costly. I just used cheap store brand coffee and it’s wonderful. Since I’m not a hot coffee lover it’s good enough for me cause I guess I don’t know the difference. Blissful ignorance is where I’m coming from here, and it’s working for me. Yee ha!! When I take my daughter out for her b-day girls day out tomorrow I’m meeting her at the door with an iced cuppa this brew. She’s gonna love it!!

I’m going to mix up a complete drink (brew, 1/2 & 1/2 and stevia) and freeze and bag it for future use. That way as it melts it’ll just blend right in. Oh yah!!

Kathleen On Monday, June 13 at 4:20 pm

Don’t despair fellow “can’t drink coffee” people!!!! I make a similar drink with Caffix (a roasted grain beverage) that has almost the same taste without the shakes and tossing and turning at night! I just mix some “faux” coffee in some water, add stevia to taste, and some nonfat powdered milk in a tall glass and then fill with ice cubes. Sometimes I use a package of sugar (14 calories) or half and half (if I’m not watching my weight). When I am, I just use the powdered milk for that creamy taste even though it isn’t as rich… I keep some Caffix in my purse too for when I go to a restaurant. I put some in my water glass–since it usually tastes terrible–and add a pkg of sugar or stevia… If they said anything, I just tell them I can’t drink caffeinated drinks or soda pop, but they never do…

Wonderwiper On Monday, June 20 at 9:59 pm

@Amy…just use decaf. No shakes. The older I get the less I can drink regular coffee too. Try decaf, you don’t want to miss out on this bliss. : )

happy birds On Thursday, June 23 at 8:49 pm

this is 4 the gals who can not drink coffee due 2 its caffeinated property. I was wondering if any of you have tried Chicory? Like some above, I am not allowed to ingest any food or drink products containing caffeine. Chicory tastes like coffee but doesn’t have the side effects that coffee does. If u like the taste of coffee and not its side effects give chicory a try. Hope this may help or benefit someone.

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mary On Monday, June 13 at 6:25 am

Definitely going to try this! What a great way to start the day.

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Gen On Monday, June 13 at 6:28 am

I’ve been cold brewing coffee for years. I use the Toddy Maker. I use it for hot and cold coffee. I love cold brewed coffee. For those with issues with the acidity of coffee. They might want to try cold brewed it cut’s down on the acidity.

I’ve been cold brewing a couple of years with Toddy also. Way easier! But I like my coffee hot most of the time and the cold brew is the best for making lattes too.

Melissa On Monday, June 13 at 10:47 am

We also use the Toddy….LOVE IT!!

Mary G On Monday, June 13 at 11:31 am

Thanks for the tip about the Toddy Maker! I’d never heard of it before. I just researched it and now I must have one. Heading to Williams Sonoma today to pick one up. Thanks for the info, girls!

li On Monday, June 13 at 11:32 am

i am a summer toddy addict. love it! using cafe du monde coffee and chicory, i never need sugar; it is awesome. it also mixes well with almond milk or coconut milk for us dairy-free sorts. yum!

Stephanie G On Monday, June 13 at 1:08 pm

I use it too! We love our summers with the ToddyMaker!

Amanda On Monday, June 13 at 1:24 pm

I have *never* heard of a Toddy maker… but I just looked it up on Amazon… and I might have just stumbled upon the perfect gift for at LEAST three people I know. WOW! Thank god for Grandpa Toddy, Kristen!

Rachael On Monday, June 13 at 6:50 pm

Love, love, love the Toddy maker. I couldn’t live without mine! I suffer from acid reflux, and this has helped tremendously. I love that I have concentrate ready to go at any time….may just have to go make me a latte now

Benita On Monday, June 13 at 7:08 pm

I agree with everyone’s comets on the Toddy. It is a great product and really does cut down the acid released by brewing coffee hot. I got mine at a Borders Cafe years ago.

Robin On Tuesday, June 14 at 11:40 am

Another option to the Toddy, is to use a french press. Use 2/3 cup of strong flavored ground coffee and 3 cups of cold water. Put the press in just until liquid begins to show through the screen. Let sit on the counter for 12 to 24 hours.

When ready, press the grounds down and (Like Ree) pour liquid through a fine mesh sieve lined with a coffee filter. The ground stay in the press and the coffee filter strains out the finer sediment.

Refridgerate and use in a 50/50 mix with cold milk or cold water over a glass full of ice. Can also be used in a 50/50 mix with water and heated for a cup of hot coffee.

My family devours this in the summer so I make two presses at a time, every other day. It’s a much more manageable quantity.

@ Robin – That is such a BRILLIANT idea!!! I tried Ree’s idea, only I poured the grounds/water mixture into a filter in my regular old drip coffee maker. It worked, except for I kept having to dump grounds out and it was going SUUUPER slowly towards the end. Doing the brewing process in a french would take care of the majority of the grounds.

You HAVE to get a Toddy…. they will make this process 100 times easier. We have had ours for YEARS. My MIL has an old school one toddy must have first made. We are crazy addicted we go through 1 bag/batch a week.

The ice coffee i am making right now is coffee-mate french vanilla creamer and milk.

YOu can also do milk, brown sugar & chocolate syrup

Cher On Thursday, June 16 at 10:17 am

I have had my Toddy coffee maker for about 13 years. The flavor, smoothness, and convenience is fantastic. My friends and family always comment on how good my coffee is.

Judy G On Saturday, June 18 at 9:17 pm

41 years ago I got a Coffee Toddy maker as a wedding gift. Love it! It also works for hot coffee. Just add hot water.

Lori B On Tuesday, June 28 at 8:35 am

My husband owns a coffee shop and we too use and LOVE the toddy. SO smooth and delicious!

Melissa Moore On Tuesday, June 28 at 1:11 pm

Toddy is the BEST!! Simple process and amazing coffee! LOVE!

Liz T On Monday, July 11 at 9:53 pm

We love the Toddy Coffee System at our house, too! We have had the same one for about 12 years…definitely a good investment!

Linda D On Monday, August 1 at 11:53 pm

I LOVE my Toddy coffee maker too! I store my coffee syrup in an empty 5# honey bottle. It is great for taking camping. It is delicious with a layer of chocolate syrup in the bottom of the glass, then add 3 or 4 times that amount in coffee syrup and then add milk until it is a golden brown.

Robyn :) On Wednesday, September 7 at 11:56 pm

LOVE Toddy!! I usually use a Dark Roast from Trader Joes… what do you brew in yours? Anyone try the beans/grind from the Toddy website?

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Beth On Monday, June 13 at 6:29 am

Yum, looks delicious! We use the Filtron cold brew system to make our coffee, and love it! (www.filtron.com). Same principle as the container/cheesecloth process, just different parts. Looking forward to trying some iced coffee this summer.

Mary S On Tuesday, June 14 at 12:46 pm

We too have the Filtron system and LOVE it! We store the cold filtered coffee in the fridge and use it cold, microwaved for the singel hot cup as needed, over ice cream and in recipes…yum yum yum!

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Maggie On Monday, June 13 at 6:32 am

I’m a former barista, and I miss having access to cold brewed iced coffee in large quantities!

A note about the taste – because you’re not adding hot water the coffee doesn’t develop the same bitter notes that hot coffee (or hot coffee allowed to cool to be served as iced coffee – blech!) can have. So it should have some natural sweetness and the flavors of the coffee can really shine through. It’s so worth it to try this with some good, single-origin fancy-pants coffee if you can get your hands on it. This also means it won’t take as much sugar/syrup to achieve the level of sweetness you like.

I encourage everyone to make cold brew at home, it’ll change your life!

Angie P On Monday, June 13 at 7:38 am

I wonder if you can sweeten the concentrate, and if so, how much sugar would you add? Or is it better to just sweeten it by the glass?

Angie P On Monday, June 13 at 7:38 am

I wonder if you can sweeten the concentrate, and if so, how much sugar would you add? Or is it better to just sweeten it by the glass?

Sally On Monday, June 13 at 8:01 am

Angie P — It’s better to sweeten it by the glass. If you like it really sweet, the sugar might not all dissolve, so you might want to consider making a simple syrup and using that instead.

SteffiWeffi On Monday, June 13 at 8:23 am

I’m also a former barista and I use this method with Chai Lattes too. Instead of pouring sugar in the coffee/tea in the cup, I make a simple syrup sugar:water (I use 2:1), boil, allow to cool, then pour that in the concetrate.

cook4ever On Monday, June 13 at 10:57 am

This is good information about the lack of bitterness in this coffee because you do not use hot water. I do not like cream or sugar in coffee and I thought I would not be able to try this with good results. Now I know better. It looks awesome, I use organic coffee so that will certainly help with the taste.

sarajo On Monday, June 13 at 3:14 pm

I love, love, love iced coffee! I’ll have to try the cold brew technique. I’ve started making a simple syrup and stashing it in the fridge. It takes just a few minutes to do, and then you don’t have to worry about the sugar not dissolving. I used to need milk in mine, but i’ve gotten to the point where I can do coffee, ice and a splash or two of simple syrup. The sweetened condensed milk version is really, really good, though!

Thanks for the info about lack of bitterness using this cold brew method.
We used fresh brewed coffee put into containers in fridge at our coffee shop
but I am betting this cold brew method will be amazing.
Peace

Rachael On Monday, June 13 at 6:53 pm

This is so true about sweetness. I barely sweeten my iced coffee. The cold brew method seems to almost bring out chocolate undertones. Mmmm.

Lisa On Tuesday, June 14 at 11:28 am

Maggie is absolutely right; the cold-brewed coffee tastes significantly different (better!) than the hot-brewed then cooled coffee does. For that reason I wouldn’t freeze regular brewed coffee into ice cubes because it will give the cold-brewed coffee a different flavor. I am an only-drink-it-sweet hot coffee girl and I don’t even need or want much sweetner with the cold-brewed. Sally’s idea about making a simple syrup is great because it’s hard to get sugar to dissolve in cold liquid. I make a much smaller quantity of the cold brew concentrate in my french press which lasts me several days. You have to try this!! It is soooo good.

Elicia On Wednesday, June 29 at 2:02 pm

For those of you who don’t use regular sugar, but like sweetened and flavored coffees like Vanilla Lattes and Mochas, at my local grocery and organic foods stores they have small bottles of liquid Stevia concentrate mixed with extracts like Chocolate and Vanila and so on. I love how easy it is to carry in my purse, and I am going to try it in this cold-press coffee version. You can add 5-10 drops -to taste- to your coffee, so the bottle lasts forever. I’m still using one I purchased in March.

Jeanette On Monday, June 13 at 6:38 am

What an inventive idea! I have never seen coffee made this way. I thought the only way to brew coffee was with hot water. I would definitely give this method a try. Thanks for sharing :). I don’t know if this means I’ve been living under a rock, but I have never heard of Imbibe magazine.

Dawn On Thursday, June 16 at 1:40 am

I think we should give the keys to city to the coffee inventor, as well as the A/C inventor. They rock. Like big time, like.

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Aaron On Monday, June 13 at 6:42 am

I’ve been doing this for years as well. 2 cups of ground coffee to 9 cups of water. I’ve also found that steeping much longer than 12 hours causes the bitterness of the beans we’re trying to avoid to leech out into the brew, so I’d recommend no more than 12-13 hours. Also, no sense buying an expensive contraption like the Toddy Maker when 2 normal sized pitchers will do the trick. If you like your coffee black as I do, I use a half coffee, half water mixture. Nice to see other people discovering this awesome thing!

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Stephanie On Monday, June 13 at 6:43 am

All I have to say is YUM. I will try the iced coffee with skim milk tomorrow morning! I will try the eagle brand milk and half and half next weekend!! (I save my splurges for the weekend.)

Aunt Dee On Monday, June 13 at 1:43 pm

I just tried it with some leftover Keurig french roast, and fat free half and half, and it was pretty darned refreshing!

Ooo, I’m going to try this. It looks good. Thanks Ree. I also agree with the first commenter. I have a bag of coffee cubes in my freezer so when they melt it’s no biggy! Also, I like to crunch them at the end.

JugglingMom4 On Saturday, August 6 at 12:49 pm

Ditto on the ice cubes. I have stopped buying iced coffee at the coffee shop because I have superior ice cubes at home.
I don’t have the storage space at home to make such a large batch, so I use my french press to make a cold-brew cup overnight to be ready in the morning–one cup at a time. . .and no need to strain with a separate strainer. =)

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Andrea P On Monday, June 13 at 6:45 am

I have long enjoyed coffee concentrate. My grandma had a Filtron coffee contraption that I inherited. I have terrific memories of Grandma’s coffee. Now, I will just have to try the Vietnamese version. And maybe a coffee smoothie too.

Here’s a hint: when straining the coffee, just pull the cheesecloth into a bunch at the top and squeeze. The coffee goes right through—no waiting. And, as we all know, time is of the essence when you’re needing that glass of iced coffee.

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Michelleq On Monday, June 13 at 6:46 am

Wow, that’s a big batch of iced coffee!!!! Does it get bitter as it ages in the fridge? 3 weeks seems like a long time to hold it without sacrificing flavor.

I think it gets stale tasting (not really bitter, but more sour) after a week. If I’m not going to use it by them, I do as most others suggest and freeze it into cubes.

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mary b On Monday, June 13 at 6:46 am

I recently read about a cold brew method, but had yet to try it. Looks easy though, you’ve convinced me.

Love iced coffee! No sugar and some light cream for me.
It is also good when you toss some cinnamon in with the grounds, I wonder if that will work w/the cold brew method.

Rachael G On Tuesday, June 21 at 11:52 am

That’s the way I like iced coffee Mary! I’ll have to try this cold brewed thing!

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corrie On Monday, June 13 at 6:47 am

Genius! That you could spell imbibe !

This recipe is genius for its simplicity! Looking forward to trying it.

Have a great day Ree~!

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Wendy On Monday, June 13 at 6:47 am

How do you store the left over sweetened condensed milk? And, for how long is it good after you open it? THANK YOU for this recipe- because I have the same exact problem with iced coffee– and I am going right now to make this concentrate- I can’t WAIT !

You can store sweetened condensed milk in an airtight container in the refrigerator for-what-seems-like-ever. Seems like I always have a little sweetened condensed milk in the fridge, waiting to be included in a new recipe. On the iced coffee front–I am not a coffee drinker, but the lack of bitter notes, and the addition of sweetened condensed milk/half & half might just draw me in. Sounds delicious!

Neena On Monday, June 13 at 10:39 am

I store the extra condensed milk in an old honey bear, but you could use any squeezy bottle. Makes for easy dispensing into coffee or oatmeal (my fave!)

Stephanie On Monday, June 13 at 5:02 pm

who has leftover sweetened condensed milk?!?!?

COEngrGirl On Tuesday, June 14 at 2:23 pm

Not me! I have to restrain myself from getting out a spoon (to eat it with!) everytime I use it in baked goods!

Jennifer On Thursday, August 4 at 2:58 pm

Neena, why did I never think of this!!! BRILLIANT! I always have a scrotty looking, dribbled on can poking around there at the back of the top shelf where I’ll probably never see it again… now I can just add it to the condiment shelves

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stacy On Monday, June 13 at 6:48 am

Fabulous! I feel like we have to switch to iced coffee around May. It’s gets too hot in Texas to drink coffee the regular way and I needs me coffee every day. You had me at Sweetened Condensed Milk.

Henrikas On Monday, June 13 at 6:49 am

love love love vietnamese iced coffee!! i’ve also been freezing leftover coffee in ice cube trays to keep on hand for when i make frappes and iced coffee!

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Jean On Monday, June 13 at 6:54 am

foodgasm waiting to happen…LOL

YUM!

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Cynthia Heber On Monday, June 13 at 6:58 am

I love, love, love ice coffee! You have just shown me a clever new way to make iced coffee. I was using the left over coffee from when my husband makes his cup of coffee in the morning. will use this method to make frappaccinos. Yearning for a cup now. THANKS A BUNCH

I have a Chemex pot and filters so I pour my mix through a filter into the Chemex and the resulting concentrate fills 1 large mason jar – perfect for me as I don’t have the frig storage space for the amount that Ree makes.

Many Thanks to Ree for the whole enlightenment of concentrate. IT IS WONDERFUL!!!

*** I make a cinnamon simple syrup and use that, the concentrate and half and half – major YUM!

Fascinating, but for those of us hardy souls who drink our iced coffee black, is this going to be too strong?

I make all my coffee in a french press, for iced coffee I simply brew with half the hot water, then add ice until it’s full. The ice melts, making the brew strength just right, I press out the grounds and pour over more ice. Divine!

Sally On Monday, June 13 at 8:12 am

I always drink my coffee black and this is not too strong. It’s very mellow; very good. This is edging out iced tea as my go-to summer drink, at least at home.

Robin in Ohio On Monday, June 13 at 7:23 am

You had mentioned in a previous post that you made iced coffee & I wondered how you did it. I made some pitiful attempts at it on my own, but now you’ve saved me! Thanks for always coming through for us Ree!

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Sue On Monday, June 13 at 7:25 am

I too can’t start my day without an iced coffee, but, sadly, I either chill hot coffee in the fridge, or use the leftover lukewarm coffee left in the pot. I will have to try this – thanks for sharing!

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Sarah On Monday, June 13 at 7:27 am

I recently played around with making a frappacino (sp?). I used the coffee ice cubes mentioned above and blended them with cold coffee. The results were okay, but I think I could achieve greatness with your cold coffee, a blender and frozen coffee cubes.

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Christine On Monday, June 13 at 7:27 am

Who knew?! I love this idea. Bur I’ll be using SOY MILK in my iced coffee – I discovered soy lattes several years ago, and was hooked. I don’t make true lattes at home, just strong coffee about half and half with soy milk. You get lots of creaminess from regular soy milk with at least half the calories of half & half.

liz On Monday, June 13 at 7:40 am

Almond milk is also very tasty in iced coffee.

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Nicole from Ontario On Monday, June 13 at 7:28 am

From a certified coffee addict, thank you for the coffee concentrate instructions! I first had Vietnamese iced coffee a few years ago and just can’t believe I ever did without it.

btw…Best.Coffee.Ever. And I can certainly say that since I am from ‘Las Islas’. Thanks so much for this tutorial. I cannot believe that brewing the coffee in the fridge was the trick! Sheeesh…I’m on to greater things now! Especially since I don’t like drinking hot coffee when it’s 85 degrees in the mornings. Can’t say it enough…thank you, thank you!!

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Mariesa On Monday, June 13 at 7:30 am

Thank you for sharing this! I’ve really be thinking about how to make iced coffee now that it’s jumped from cold to super hot here on the east coast. This is great! I might have to fiddle with the amounts since I think I’ll only have enough room for a pitcher in my fridge unfortunately.

Yum!!!!!!!! I always mean to start making this at the beginning of every summer, and I always forget. Not this year! It’s the perfect lazy way to start the morning, which is key in my book. We used to make it secretly when I worked at Starbucks. Now, to find room in my fridge….

I can’t wait to try this PW. My business partner and I were just the other day talking about why when you try to make iced coffee it doesn’t work…I like an iced latte, I guess it works because the coffee is so much stronger??? Anyway, I will be getting some strong coffee today at the store and we will make it tomorrow! Thanks again

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Dancing Shoes On Monday, June 13 at 7:37 am

There’s a certain kinship I feel with other humans who enjoy iced coffee. Most I come in contact with wrinkle up their nose. Salud!!

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Janet On Monday, June 13 at 7:37 am

what are your thoughts on adding the condensed milk to the original mixture so that when you pour it, it is ready to go? would that work or would it go bad?

Sandi On Monday, June 13 at 10:34 am

That’s exactly what I came here to ask. Particularly for those of us not making gallons at a time, it seems a lot easier. Then it would be just pour and drink. I don’t drink coffee often, and pretty much never like it hot unless it has a ton of chocolate and sugar in it, but I have found I do enjoy the occasional iced coffee, especially from flavored coffee beans. Drinking one every day is most definitely not on my weight loss plan, however!

Gen On Tuesday, June 14 at 6:26 am

If you want to sweeten your concentrate once it’s been filtered, that might be fine. I do believe you would be decreasing it’s shelf like. I don’t think it would last as long as 3 weeks anymore. So, if you plan on drinking it up quick.

I do not find it hard to sweeten my cold coffee to my liking. It’s already fast enough that you’re not brewing it etc. Just dump the concentrate in and some water/milk and some sugar. I sometimes use flavored coffee mates to sweeten mine.

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Liz On Monday, June 13 at 7:38 am

Funny, I just brewed a couple extra cups of coffee this morning so I can have a hot cup now and a few iced coffees later. I wonder how it would all taste with Sonic ice?

Beth On Monday, June 13 at 7:42 am

Skipping the brewing is key to coffee that I consider drinkable! Way less of that bitter awfulness going on with cold press. A friend in college did this to make regular coffee as well. She let it soak for a good 24 hours, though, so it was more like coffee syrup. Just add hot water instead of cold to reach your desired strength, and you’re good to go.

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Sarah On Monday, June 13 at 7:43 am

We’ve been making it like this in my house for ages, except we go through that much concentrate in about a week. We drink it almost straight, we might be a little too hardcore if you ask me.

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Leighann On Monday, June 13 at 7:46 am

Deb over @ Smitten Kitchen posted the New York Times recipe for this a few years back and I’ve been in love ever since. I do a smaller batch with 2 quarts of water and 1 3/4 cps of coffee. Strain into a gallon container and water down to your taste (it is UBER strong before you thin it out). I put in at least another quart of water each time. Will try the Viet version as that is something I’ve loved for years!!

City Girl to Country Girl On Monday, June 13 at 9:25 am

I remember that NYT recipe and the many, many, many coffees I made from it. It was goood. That was when I was going though a massive iced coffee phase and would make the coffee at home AND order Caramel Macchiatos at Starbucks everyday after work. I also remember I had to ditch regular and move on to decaf that year because of the perma shakes! lol.

Leighann On Monday, June 13 at 11:54 am

I could not wait to try the Viet version, and as I made a big ole pitcher of this coffee yesterday, I just had to swing by the grocery store on the way home from work for lunch for a can of the sweetened condensed milk.
Oh Em Gee.
Going back to work now. High. Caffeine! Sugar!! My coworkers are going to despise you this afternoon Ree. lol

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Mari On Monday, June 13 at 7:46 am

mmmm. definately will try.

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Teri Townsend On Monday, June 13 at 7:50 am

You are my HERO!!! Thank you for sharing this amazing recipe, I am off to try it right now!!

yes, cold brew is the way to go. and coffee ice cubes would work wonderfully in combination with this as well.

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Valerie On Monday, June 13 at 7:54 am

I had to google this recipe yesterday after you posted your “teaser” – - looked too good to wait another day! I’m sipping a French Vanilla iced coffee as I read your Monday post. Delicious . . .

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Mandy On Monday, June 13 at 7:55 am

You just changed my life. I don’t drink coffee at home because I am the only one that drinks it. Now that I know I can make concentrate and keep it for three weeks….Seriously. I almost bust a tear. Thank you Ree. There is a special place in heaven for you.

Sally On Monday, June 13 at 8:28 am

joy78 On Monday, June 13 at 12:49 pm

KarenH On Monday, June 13 at 2:12 pm

The original recipe we used was 1/3 cup coffee to 1 1/3 cups water. I think for the large mason jar we generally put in 1 1/2 cups coffee, more if we aren’t using a dark or french roast.

Sally On Monday, June 13 at 3:42 pm

joy78, for a half-gallon I’d use 2 cups of ground coffee.

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Jen On Monday, June 13 at 7:57 am

A much smaller (and easier) batch works much the same way if you put coffee grounds in a french press, fill with water and let sit overnight. You end up with two good cups, no big bins to wash,and can throw it together fresh every night!

OMG! Yes! Yes! Yes! It is hot enough here in New Orleans now that all I drink is iced coffee. Thank you for the fabulous tip, it will definitely save the wallet when I’m tempted to stop in the shop below work and pick up an iced one on the way into the office!

Mmm. When I lived in Italy I had a caffe shakerato everyday during the summer. You pour a double espresso with a teaspoon of sugar over ice, give it a good shake (cocktail style) and strain it into a glass. Perfect for a post gelato pick-me-up!

Sally On Monday, June 13 at 3:56 pm

I just read about that on an Italian food blog last week. Sounds like a great pick-me-up.

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Lisa On Monday, June 13 at 8:00 am

I use Agave Syrup for sweetening, I find it dissolves nicely. I also use this method in smaller quantities. I do 2/3 cup of coffee grounds to 3 cups of water in a big Mason Jar and leave it overnight.

Ditto on the Agave. Stuff’s a miracle. You don’t have to wait forever for the sugar to dissolve, which it rarely wants to do, in the cold stuff. If you can find it, though, simple syrup with a touch of light, unsulfered molasses is also amazing.

Elicia On Wednesday, June 29 at 2:10 pm

I love lAgave nectar too, but I also love liquid Stevia, and especially the varieties with Vanilla and Chocolate extract!!

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Shawnna On Monday, June 13 at 8:00 am

I thank you my family thanks you….
I’m crazy in love with iced coffee and I dont get it enough due to the cost… but this I can do and will do maybe evan tonight!!!!

Shawnna On Tuesday, June 14 at 7:50 am

Just an update : I did make this last night / this morning. I didn’t have the half and half or condenced milk…. or and milk for that matter (note to self : go to the store! lol) so I added a good amount of Coffee Mate and It tasted heavanly!!!

I have been just brewing a large pot of coffee in the morning so I can have my 2 piping hot glasses right away and then stowing the rest of the pot in the fridge so I can have some iced coffee later in the day. Not as great as it could be, but it works.

I am going to have to give this method a try!

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Phyllis On Monday, June 13 at 8:06 am

Ree… thank you for posting this. I love, love, love iced coffee and have been drinking it for well over 20 years. (Living in a tropical climate will do that for you!) I have never tried the cold brewed method, let alone I have never heard of it. I will be doing so tomorrow.

I also love you are using Cafe Bustelo. The only coffee good enough for iced coffees I believe. I can no longer buy Bustelo where I live (out of the US) and when friends ask what to send me for birthday or, Christmas gifts, I always answer, Bustelo coffee.

Now I just have to find a container big enough to do this in.
One question; when you cover the coffee with the water, do you leave out of the frig on the counter or, does it need refrigeration?

Thanks again Ree.

Sherri On Sunday, July 10 at 9:55 pm

Susan On Monday, June 13 at 8:06 am

This is the system I have been using for years – it is basically the same thing that you are already doing, just a little less complicated. I was just thinking if someone else wanted to make there own, this system might be a little bit easier.

Sally On Monday, June 13 at 8:07 am

I generally triple the amounts. Cold brewed coffee is so much smoother than coffee made with hot water, though I like both.

When I’m feeling the need for something decadent, the Vietnamese coffee hits the spot. So good!

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joy78 On Monday, June 13 at 8:08 am

I LOVE LOVE LOVE iced coffee. Starbucks is by far the best but McD’s will do in a pinch (esp since its only $1)!!! I can’t drink the whole cup so I can make a Venti last me 2 days! YUM!!!!

I am definitely a cream person, after all I use cream in my hot coffee so why not in my cold coffee! I could never leave a big pitcher like that in my fridge since my kids would always be sneaking it (and then bouncing off the walls)!!!!!!!!!!!!!!

One thing I would change is instead of using sugar to make simple syrup and add that. I find the sugar take too long to dissolve. Plus thats what they use at Starbucks. Sorry Ree but we have a Starbucks 2 minutes from my house!! The good thing is parking is horrible so it prevents me from going too often!

I will definitely be trying this method. Now I just have to figure out how much the measurements are since you used weight for the coffee. Any tips?

Matt K On Monday, June 13 at 9:28 am

ditto the simple syrup. when adding sugar to a cold drink, it just doesn’t dissolve period. you just get crystals here and there when your straw hits the bottom of the cup. definitely need to use simple syrup if you want to sweeten it.

Deb C On Monday, June 13 at 4:22 pm

There ya go – a Mickey D’s large iced coffee w/cream and then I buy a container of chocolate milk. Take a good swig of the bitter stuff then add the chocolate milk – love sipping on the iced mocha the rest of the a.m.

Also, at home I warm up a half cup of milk, throw in a teaspon of folgers instant crystals – stir to dissolve, fill with ice and alternating whole milk and chocolate milk. Fast, easy, delicious.

Sandi On Monday, June 13 at 7:00 pm

16 oz per 8 qts = 2 oz per 1 qt, so I used the 4oz coffee I had with 2 qts of water

If you mean cups instead of ounces, there are about 5.5 cups in 16 oz coffee grounds, but I didn’t extrapolate the math further.

joy78 On Tuesday, June 14 at 4:44 pm

Thanks Sandi.

Margaret On Friday, June 17 at 10:10 am

I worked at Starbucks for many years. They brew double strength coffee with a blend they specially came up with for iced coffee called Terrazza. You can also buy Gazebo Blend in the summer months which makes a great iced coffee.
The measurements for hot brewed are 2 tablespoons of coffee for 6 oz. water. So iced coffee would take 4 tablespoons for 6 oz . water. Sounds like a lot, but it’s what gives the coffee the full, complex flavor. Simple syrup is used to sweeten.
They use a measuring beaker to get the right amount of ice cubes, sweetener and half-and -half.

YES to simple syrup. The “chemistry” of making the syrup is the magic. I make cinnamon syrup (simple syrup of 1 cup water, 1 cup sugar, add 4 cinnamon sticks after the sugar is disolved in the water and frig overnight then remove sticks). 1/2 concentrate, 1/2 half and half and cinnamon syrup to taste. That’s my brew :)!

I’m an iced coffee fanatic as well, I start drinking it in February or March to help will spring and summer to come sooner. I’ve been using a Bodum Iced coffee press that I received for Christmas that works pretty well, but I can’t wait to try this method. It would be great to have such a large batch!

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KimV. On Monday, June 13 at 8:20 am

I’ve been doing this for a few years now and it is truly wonderful-makes a great extract that’s super concentrated, rich and smooth without bitterness. And it can really pack a punch. The ratio I use ( I think it came from a recipe in the NY Times) is 1 lb. course ground coffee to 10 cups water and I let it stand overnight at room temp. before filtering into a decanter for the fridge. Yummy and easy- just like Ree says.

“Iced coffee is my life…To say I couldn’t live without it is an understatement. It gives me the tools I need to cope.”- I couldn’t have said it better. I agree completely!

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Jess On Monday, June 13 at 8:24 am

I cannot wait to go home & try this! I cant live without iced coffee…I have something against hot drinks (call me crazy)..

Thanks for sharing!!

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Natalie On Monday, June 13 at 8:24 am

I had gastric bypass 2 years ago and the acid from regular coffee is too harsh on my ‘pouch’ to drink all the time. Cold brew has 60% less acid, for those of you that get heart burn! Also – you can use the ground twice. I let my concentrate sit for 48 hours and it is super concentrated, only a few table spoons and some cold water!
I use this system and love the look of it on my counter. http://www.hourglasscoffee.com

Dana On Monday, June 20 at 8:49 pm

Natalie,

I ordered the Hourglass Coffee maker last week… well, the one offered in the Sky Mall catalog… Same one, but different name (Natural Health Coffee Maker.) After ordering I received an email that it was backordered, just like they are on the hourglasscoffee.com site… soooooooo disappointed. I was also looking forward to better tasting coffee with less acid and less teeth staining!

I may have to try Ree’s method in the meantime…….

Dana

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Ellen Kellum On Monday, June 13 at 8:26 am

My Mom used to make iced coffee in the summertime. I remember that she poured cooled coffee into ice-cube trays and froze them so she could ice down her coffee without diluting it. I thought that was genius and I do the same. You can sweeten the coffee ice-cubes, too. Just a thought. You may enjoy. At any rate, it made me think of my mother, which is always a good thing.

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Holly On Monday, June 13 at 8:27 am

I’m excited to try this. I love iced coffee! Starbucks might not like it if I learn to make it at home though.

OK thank you! I have tried making iced coffee before at home and it was always gross! I can’t wait to try your method!

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Mim On Monday, June 13 at 8:31 am

Oh glorious day! Thanks for this one Ree! I’ve been using the hot brew method for iced coffee, because I have a Keurig. I use to make a big pot of coffee when I had a regular coffee maker, about 2 qts worth, then add a can of sweetened condensed milk, mix it all up and put it in the fridge to chill. Now I can try the cold brew method and have an abundance of ice coffee again. Thank you thank you thank you. :0)

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Laura Bradshaw On Monday, June 13 at 8:33 am

Doesn’t the coffee cubes take on a funny, freezery taste? Not that I’m a connoissesur.

Carla On Saturday, August 20 at 2:42 pm

Didn’t notice this in the comments; but didn’t read them all. Yet.

What she didn’t mention is that cold brewing coffee like this (or similar) takes all the acidity out of it. No bitterness! No upset stomach for those who have trouble with coffee. Even cheap coffee comes out fairly decent when brewed this way.

Once you get used to it, coffee brewed the normal way tastes like cigarette ashes. It really does spoil a person!

They do make cold brew pots – I like the hourglass one. It makes enough coffee extract for me to have 2-3 cups of coffee (hot or iced) for a week and a half or two weeks. I take a jar to work and I keep some at home. It’s really great! I take it on the road when I travel.

And I just opened a can of scm; i’ll have to try the vietnamese idea.

Carla On Saturday, August 20 at 2:46 pm

I bought a couple of covered ice cube trays on Amazon – not very expensive. That should prevent the cubes from absorbing freezer odors.

Steer clear of the one they have that’s like a circular tube. It’s a pain to get the cubes popped out and it didn’t last long. Stick with the flat covered ones.

Oooh, Iced Coffee…YUMMALUMMA! The only way to make that even better, and more naughty…say it with me…heavy whipping cream! Feel free to pass out and die….

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afmcheryl On Monday, June 13 at 8:36 am

I’ve got to say, I’ve tried it a few times, and am just not an iced coffee kinda girl. The photo, though, with the finished product, red straw, and beautiful bokeh is enough to make me want to try it one more time. The amount in your post is waaay to much for a try, but I’ll just have to stop at Starbucks and get me one on the way to do my errands Thanks!

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Laura Bradshaw On Monday, June 13 at 8:38 am

Where d’ya get that cool dispenser?

Deb C On Monday, June 13 at 4:24 pm

I’m guessin Sam’s – I was in there last week and saw one just like it

Alecia On Monday, September 26 at 5:00 pm

I think you can get one from Pottery Barn, too. Item No. 30-8978348.

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Mai On Monday, June 13 at 8:38 am

I stumbled across the cold brew method as well, and I love it! It makes delicious iced coffee. I don’t make such a huge amount though. I make about 4 cups of it in my french press at a time, and store it in the fridge. It definitely makes the best iced coffee ever!

I make my iced coffee in a very similar fashion. (I’m drinking some right now!) But the thought never occurred to me to make that large of a batch at once. Great idea! It will make it much easier for me in the mornings!!

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Heather On Monday, June 13 at 8:45 am

This looks awesome!! Here’s a thought- coffee ice cubes so that there is even more coffee flavor!